US2421112A

US2421112A - Fruit cake method

Info

Publication number: US2421112A
Application number: US568884A
Authority: US
Inventors: William H Brooks
Original assignee: Individual
Current assignee: Individual
Priority date: 1944-12-19
Filing date: 1944-12-19
Publication date: 1947-05-27
Anticipated expiration: 1964-05-27

Description

y 194,7- w.-H. BROOKS 2,421,112

' FRUIT CAKE METHOD Filed Dec. 19, 1944 INVEN TOR. WILL/AM H BROOKS #1.; Af/orney Patented May 27, 1947 UNITED STATES PATENT OFFICE FRUIT CAKE METHOD 7 William H. Brooks, San Francisco, Calif.

Application December 19, 1944, Serial No. 568,884

2 Claims. 1

This invention relates to the baking of cakes, particularly the denser type of cakes and especially fruit cakes.

The principal object of the invention is to provide a method of commercially producing the type of cakes above mentioned which will have much less tendency to crumble when out or sliced, than cakes produced from the same dough or mixture by the regular methods of baking and handling heretofore practiced.

Also such a cake which will better retain its moisture and flavor.

Other features and advantages of the invention will appear in the following description and accompanying drawings.

In the drawings,

Fig. 1 is a longitudinal vertical section of a conventional cake pan with a baked cake within,

Fig. 2 is a side elevation of a flat weight adapted to fit freely into the cake pan.

Fig. 3 is a View like that of Fig. 1 but with the weight placed upon the cake within the pan.

Fig. 4'isa view like that of Fig. 3 but showing a weight .with a transversely fluted or corrugated lower side,

Fig. 5 shows a weight like that of Fig. 2 except that'it has downwardly curved edges.

Fig. 6 is a side elevation of the cake of Fig. 4 removed from the pan.

Before describing the drawings in detail, it may be stated that commercially made bakers cake of the denser textured variety such as plain pound cakes, raisin pound cake, fruit pound cake, nut pound cake, and the heavy fruit cakes generally, are usually kept for some time, some fruit cakes for many weeks, before being entirely consumed, and considerable trouble from the crumbling of such cakes has always been experienced, especially when the cakes have been kept for some time, tho even when fresh they are subject to this annoyance.

It is possible with certain types of ingredients in the mixture and manipulation to produce what is known in the trade as a tight or bound texture which will. permit easier slicing without 1 tially the normal manner though preferably for 55 somewhat longer under slightly lower heat so as to get an evener penetration of the heat while avoiding localized overheating with consequent driving out too much moisture from such areas, then a few minutes after baking is finished, while the cake is still warm, and before the vapors from within have carried the flavors outward, a weight or pressure is applied to the upper side of the cake to gradually compress andcondense the cake structure all the way from about10% to about 40% reduction in its height (depending on the type of cake), and entrap or lock all of the flavors and aromatics as well as residual moisture tightly within the materially closed pores or intersti'ces.

The weight or pressure plate is applied gradually so as not to break or destroy the cell walls, as would result if the cake were instantly punched down, but to give the still warm cellular structure time to yield throughout in condensing without material rupture, so that when the cake is finally removed it will be without injury. In practice the weight or pressure is maintained for about two hours, or overnight for next day's delivery. 1

For purposes of illustration merely, the drawings show at I an ordinary oblong cake tin with slanted walls to facilitate removal of the cake, though the tin or pan may be of any shape, square, round, tube-pan (for central hole cakes) or any fancy form desired.

The pan is preferably lined interiorly with a liner 2 preferably of wax-paper or parchment paper, or sometimes an additional outer liner of thin cardboard is used. Within the lined pan the cake mixture is baked in an oven in the usual way and when removed a normal cake of the kind referred to appears about like the cake 3 of Fig. 1 substantially filling the pan I.

Fig. 2 shows one type of weight which I have found practicable for applying the pressure. This weight has a body 4 of a depth to compress the cake to the desired degree and at which point an overhanging upper flange 5 comes into con- 'tact with the upper edge of the pan and stops further descent and compressing of the cake.

The weight should fit freely within the pan and only be heavy enough to gradually force the cake downward to final position as shown in Fig. 3 wherein the cake 3' is shown in finally compressed condition and with its upper surface leveled off by the pressure.

Before applying the weight, it is desirable to lay a sheet of wax paper 6 on top of the cake within the pan. This sheet should be a trifle large so that the weight will force the liner sheet and top sheet to unite all about the upper corners or edges of the cake, and which ffect is con tributed to by the moist adherent juices of the cake, so that when the compressed cake is finally removed it is hermetically sealed within a complete enclosing wall of wax paper or the like.

Instead of the weight or pressure plate having a plain fiat under surface as in Figs. 2 and 3, it may be v n an orm which may be desir d to impress upon the top of the cake. Thus in Fig. 4 the bottom of the weight is transversely fluted or corrugated as at l to thereby form successive ridges or slicing guides across the finally removed cake as indicated at 1' in Fig. 6 wherein 3" denotes the wax paper enclosed compressed cake ready for the market, tho. generally placed in a cardboard box for ease of handling and sanitary precautions.

It is evident from considering the special pressu e form d. sur ace o he e gh o Fig. 4; and i s res lt. he o Fla 6 that h res.-

ferma iqns may take a y shape es red, er ornamental. and/o letter bra d or trade-marks. wh ch i d s d to perman ntly mold into the surface. of th cak the. wei ht ma addi ional y ha e ts e e cur ed downward as hown for he we h of Fig. 5, M181 as; o round t e ed e of the ca at h same tim In regard" t the amount f w i ht to. be used. there is; consid ra le. lati ude n this, but experi-. ments have. shown m that a out 10 lb p 5 square inches, of surface area will be found Sflfifiv factory. The weight to be placed gently upon the cake and allowed to, settle slowly. Of course, any equivalent means of pushing a plate down slowly will also be satisfactory, even to simply putting several filled and baked; cakes with their pans. one within the other, and preferably with a weight on the top one, but means would have to be provided to limit their descent or come pressing action.

In the simple form of weight shown in the drawings, it is manifest that the limit flange maybe continuous all around, orat both ends, or both sides only.

I have found the best time to apply the weights is between fifteen and thirty minutes after the cakes have been removed from the oven, as the structure is then firmer and better able to yield gradually to the weight without collapsing. Tho the top covering of wax paper, if used, may be put on soon as convenient to prevent any escape of aromatics.

Cakes made by my novel method, above described, have been sold to the public along side the normal cakes, and have proven their greatly superior qualities as above enumerated by the constantly increasing demand.

In my appended claims my use of the word paper for the lining is intended to cover any suitable sheet lining material, paper, Cellophane, or the like, whether waxed or otherwise treated or not.

I claim:

1. The method of making a cake of the denser type whi h ncludes aki g he cake t e ma and ompres in h cak v after bak ing is completed and the cake is still fgesh and pli b sq to rman nt r duce the olum of he a amoun r ngi g from a ou 121- to about 0 Per ent f m t e normal o ume of 2. The metho o makin a ake o the d nse ype wh ch insludes. be E g the cake in h no .al manner and ess e the cake af er bakin is; omple d and the sa sa i st ll w re: s t permanently reduce the volume of the cake, the, compressi n e ng lim ted t re uce the cake a empem. alil l s tram 2 W K t Y PQIGQQ from its normal volume.

WILLIAM BBQQKS- REFERENGES T D The following references are of record in the file of this patent:

STATES PATENTS,

Number Name Date 673,069 Wiley Apr. 30, 1901 1,586,893 Gay June 1, 1926 1,815,559 Johnson July 2-1, 1931 2,241,040 Pringle May 6, 1941